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Chinese Egg Rolls

 

Add an authentic Chinese dish to your cookbook with this scrumptious recipe that's easy to follow.
344

Yield

18

servings

Prep

45

min

Cook

15

min

Ready

60

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

½ cup carrots
chopped
10 each napa cabbage leaves
chopped and ends removed
*
2 stalks bok choy
chopped
*
4 cups mung bean sprouts
fresh
½ medium onions
chopped
4 each garlic cloves
minced
½ cup bamboo shoots
chopped
1 cup water chestnuts
chopped
*
1 pound pork
cooked, ground
1 pound shrimp
small sized or chopped
½ pound beef
cooked, ground
¼ cup wine
Chinese cooking style
*
¼ cup soy sauce, tamari
3 tablespoons sesame oil
1 pk egg roll skins
or wrappers
*
1 x vegetable oil
for frying
*
1 each eggs
beaten

Directions

Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325℉ (160℃).

To roll, place about 3 tablespoons filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.

Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.

Makes 18 egg rolls.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 91g (3.2 oz)
Amount per Serving
Calories 15746% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 287mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 36g
Vitamin A 13% Vitamin C 6%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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